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Photograph of Honey Roast Beetroot served with Whipped Goat’s Cheese, and a Lemon and Shallot Vinaigrette with Mint and Dill

Honey Roast Beetroot served with Whipped Goat’s Cheese, and a Lemon and Shallot Vinaigrette with Mint and Dill

Roast beetroot and goat’s cheese are a classic dream combination, and for good reason. But when the goat’s cheese is whipped to light, airy and creamy perfection, and everything is served with this delectable fresh and herby dressing, this simple dish is fit for the gods!

Course light lunch, Light meal, Starter
Keyword goats cheese, roast beetroot, vinaigrette
Prep Time 25 minutes
Cook Time 45 minutes
Servings 4
Author Susan

Ingredients

Honey Roast Beetroot –

  • 1kg unpeeled beetroot, ideally mixed, heritage
  • 1 head of garlic – separated, no need to peel, and roughly crushed
  • 1½ – 2 tablespoons olive oil
  • 3 – 4 sprigs of fresh thyme
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 – 2 tablespoons runny honey, to taste

Whipped Goat’s Cheese –

  • 150g soft goat’s cheese
  • 50g cream cheese
  • 50g natural yoghurt
  • 1 tablespoon olive oil
  • ½ tablespoon lemon juice
  • Sea salt and freshly ground black pepper, to taste

Lemon and Shallot Vinaigrette with Mint and Dill –

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 15g shallot, finely chopped
  • 1 teaspoon grainy mustard
  • 1 teaspoon runny honey
  • Sea salt and freshly ground black pepper, to taste
  • 5g finely chopped mint
  • 5g finely chopped dill

To serve -

  • your choice of green salad leaves – I like pea shoots or lambs lettuce
  • fresh bread to scoop up the dreamy cheese and yummy vinaigrette

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. First prepare and cook the Honey Roast Beetroot – preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

  3. Peel the beetroot and cut it into equal size wedges. Toss in olive oil, salt and pepper and add some fresh thyme and the garlic cloves.

  4. If you are using different coloured beetroot, toss them separately, to avoid the colours running. Toss paler colours first, and then the darker beetroot.

  5. Spread out on a baking sheet, making sure it is not over-crowded. Cook in the centre of a pre-heated oven for 25 minutes, toss and return to the oven for 15 – 25 minutes or until cooked and soft in the centre.

  6. 5 minutes before the end of cooking, drizzle the beetroot with honey.

  7. Whilst the beetroot is cooking, prepare the whipped goat’s cheese – simply weigh all the ingredients into a mixing bowl and beat until silky smooth. I use an electric whisk.

  8. Add salt and pepper, to taste.

  9. Finally, make the Lemon and Shallot Vinaigrette with Mint and Dill – juice the lemon and finely chop the shallot, mint and dill

  10. Measure all of the ingredients, apart from the herbs, into a jug or jar and thoroughly mix. Immediately before you serve, stir in the chopped herbs.

  11. When everything is prepared, and the beetroot is cooked, bring it all together - divide the whipped cheese between 4 plates and add the roast beetroot.

  12. Drizzle on some vinaigrette and scatter over pea shoots, or your green leaves of choice.

  13. Serve with extra vinaigrette on the side, and some fresh bread.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • mixing bowls and electric whisk
  • baking tray
  • jug or jar
  • reamer